Shrimp Curry

1 1/2 pounds of small waxy potatoes no bigger than a small lime, halved2 teaspoons of salt (I used sea salt)1 tablespoon of unsalted butter2 tablespoons of extra virgin olive oil1 medium yellow onion, peeled and chopped1 teaspoon of whole cumin seeds (I didn’t have them so I swapped this out for cumin powder)1 teaspoon of curry powderscant 1/2 teaspoon of cayenne powder (I ended up adding more like 3/4 teaspoon but I like it spicy)1 cup of canned diced tomatoes3/4 cup of watersplash of cream or creme fraiche (if you want to keep it super healthy, then just eliminate)8 ounces of shrimp, peeled and deveineda small handful of cilantro, chopped

Bring a few inches of water to boil in a large pot. Place the potatoes in a steamer, sprinkle with 1 teaspoon of the salt and cook until tender throughout – about 20 – 30 minutes, depending on how large your potato pieces are. Note: if you don’t have a steamer, then just throw them in a pot of boiling water. They should be done in 20 minutes.

In the meantime, in a large skillet, melt the butter in the olive oil, add the onion and cook over LOW heat until they are soft, about 5 minutes. Stir in the cumin seeds, curry powder, turmeric, and cayenne pepper, wait about thirty seconds, then stir in the tomatoes, water, and the other teaspoon of salt. Remove from heat, stir in the cream and blend with a hand blender or transfer to a blender (be careful to add and blend a few ladles at a time! or leave it unpureed if you like!). Note: you might need to transfer it to a bowl to puree, then return it to the skillet.

Dry your shrimp completely dry with a paper towel. In a skillet, over medium, pour a few tablespoons olive oil and wait until it gets hot, then add the shrimp and sprinkle with a little salt and pepper. Cook for approx 1 1/2 on each side. Once done, transfer shrimp to the pot of curry and bring barely to a simmer. Add the potatoes when they are finished steaming. Transfer to a large family-style bowl, and sprinkle with cilantro before serving.